NUTRITION

SERVINGS

INGREDIENTS

1.5 scoop Vegan vanilla protein powder

0.25 cup Oat flour

0.5 tbsp Ground flaxseed

3 tbsp Water

1 cup Unsweetened soy milk

1 tsp Baking powder

0.5 tsp Vanilla extract

0.25 tsp Sea salt

0.5 cup Fresh blueberries

0 tsp Coconut oil

PREPARATION

• 1

  In a small bowl, whisk the ground flaxseed with water and let it sit for 5 minutes to thicken into a gel.

• 2

  In a large mixing bowl, whisk together the vegan vanilla protein powder, oat flour, baking powder, and sea salt.

• 3

  Pour the unsweetened soy milk, vanilla extract, and the prepared flax egg into the dry ingredients, stirring until just combined.

• 4

  Gently fold the fresh blueberries into the batter, being careful not to overmix so the pancakes stay fluffy.

• 5

  Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.

• 6

  Pour 0.25 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface.

• 7

  Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.